Bird & Bone Takes Flight
Southern comfort food has made its way to our backyard thanks to chef Richard Hales, who recently debuted Bird & Bone. Located inside The Confidante Miami Beach, the restaurant delivers hearty country cuisine, including slow-roasted lamb ribs smothered in white barbecue sauce, as well as “Bone of the Day” and “Bird of the Day” rotating
Food as Art
Miami’s Wynwood neighborhood becomes the focal point of the art world during the first week of December, when South Florida welcomes the international art community for yet another turn of Art Basel Miami Beach. Wynwood once was a decaying warehouse district and not at all trendy. But in 2004, New York developer Tony Goldman saw
Never Better
Veteran restaurateur Dennis Max has a lot to celebrate. The Boca Raton businessman recently married Nita Summers—whom he met 18 years ago at a friend’s birthday party—during an elegant ceremony in Middleburg, Virginia, an equestrian town. And his modern American bistro-style Max’s Grille, the only original restaurant in Mizner Park, is commemorating its 25th anniversary
Sweet Tart
As if authoring the Declaration of Independence and serving two terms as president of the United States weren’t enough to secure his place in history, Thomas Jefferson and his notorious sweet tooth also may have paved the way for a culinary classic. It’s said that, during the founding father’s first term in office, one of
Secret Garden
Back in the day, Coconut Grove was home to several tired chain restaurants and a few locally owned and operated bistros. In the last year, there has been a gourmet renaissance and the Grove has become a food mecca. One of the latest offerings is Glass & Vine, which opened in March. The chef,
Absolutely Frilling
Indulge in sweet and savory treats at Frilled, the new Coral Springs bakery Ruthy Miranda believes lunch isn’t complete without a cupcake—a little sweetness to balance the spices in the meal. That’s why she offers both baked goods and savory foods at her new bakery, Frilled Cakery and Treats. “When you eat something sweet, you
dragonfly takes dora
I remember when Doral was known as the place where Carnival Cruise Lines had its headquarters and the Blue Monster golf course reigned supreme. Now, it’s known for Downtown Doral, a 120-acre parcel that eventually will have 10 restaurants and 70 retail establishments. And it’s the home of Dragonfly Izakaya & Fish Market. The restaurant,
Vegan in the Round
Those who know him best understood that it was only a matter of time before Peter Boulukos, co-founder and executive chef of The Restaurant People, launched a meatball place to go with the other eateries in his portfolio, including YOLO, S3 and Tarpon Bend. But just how many different ways could the kitchen team at
Kindred Spirits
If the new craft cocktails at Burlock Coast resonate with fans of the seasonal fare orchestrated by chef de cuisine Gavin Pera, it’s with good reason. Beverage director James Camp plans to follow his kitchen maestro’s lead and create specialty libations that complement the dishes Pera features seasonally. “Simply put, we want to mimic and
Factory Fresh
The Foundry is one of those forward-thinking endeavors in Pompano Beach that’s getting in on the ground floor before the explosion of “the new Pompano.” It’s already a game changer and set to become an anchor on what eventually could become a restaurant row, a la Atlantic Avenue in Delray Beach and Las Olas Boulevard
Better Than Sliced
Variety is the spice when it comes to Bar Louie’s renowned flatbreads By Keren Moros Kitchen manager Kelvin Hutchinson calls the flatbreads at Bar Louie “the best in town”—a contention that few if any patrons of the popular restaurant at The Promenade at Coconut Creek would argue. According to Hutchinson, who’s worked with the company
Sight to Behold
Kuro puts a dazzling and delicious spin on a panna cotta dessert When Ross Evans interviewed for the pastry chef position at Kuro, the Japanese craft kitchen at Seminole Hard Rock Hotel & Casino that has had foodies buzzing since its opening last spring, he turned an open-ended challenge into a dessert that not only
